Reviewer:

bostoncook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

Reviewed: May 9, 2012

I don't have a dutch oven, I actually used my cast iron skillet to make this dish. I used hickory smoke bacon in place of the prosciutto and I used a cup of frozen peas/carrots mixed because that was what I had in the freezer. I was doubtful that my husband and kids would like it but they INHALED it. There was a little under a half cup leftover after dinner. The cooking method was a little confusing and odd to me--I would make this again but I think I would try to find a simpler way to cook it.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 3, 2011

Easy and incredibly delicious! (I substituted sharp cheddar cheese for Parmesan because that's what I had. It was a great, simple meal.)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Wendy G

Reviewed: Aug. 22, 2010

this took a very long time and wasn't very flavorful. We didn't care for it. But my kids(and husband) are pretty picky.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ahinton

Reviewed: Apr. 27, 2010

I had to improvise a little because I didn't have all the ingredients. I left out the onion, ham, wine and peas. It was a very basic risotto, but my family liked it very much anyway. We added tons of parmesan on top at the table and it was oozy and yummy!! I will definitely make this again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Heidi Jean

Reviewed: Apr. 27, 2009

We enjoyed this recipe, but I did make some changes. I prepared it stove-top, like a regular risotto. That was just as easy for me. And I had some lemon grass, so I added it while it was cooking. I love lemon grass, so I liked the flavor it gave the dish. The only drawback with that is fishing out the grass before serving.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carolee

Reviewed: Mar. 9, 2009

Soooo good. I'd like to experiment with other veggies, like asparagus, but for a first time risotto cook, this was great. My neighbor thought I was stirring for hours and hours. Makes a nice huge batch and we had leftovers for days. I used asiago and parmesan (it was what I had in the fridge) but I will make this again and again. What an inexpensive, great meal. Kids loved it too!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Feedingright

Cooking Level: Expert

Home Town: Plover, Wisconsin, USA

Living In: Batavia, Illinois, USA

Reviewed: Jan. 16, 2008

This was a margina risotto for me. The risotto turned out kind of mushy and not enough flavor even though I added dried porcini mushrooms.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Holly

Reviewed: Apr. 15, 2007

Pam, Just had this again for dinner. It rates a 10 in our house. I make it exactly the way you presented it in the paper last year. I go easy on the fats for the extras, just steam the veggies. We use a dutch oven, and I think that might be the key to the success of this recipe! Thank you

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Patrice

Reviewed: Dec. 29, 2006

This was very good - I didn't think it was bland at all. To me, it was like a fancy, good version of ham and rice. I don't know if I would call it a Risotto. I actually did not do the "baking" part. After I added the broth and water, I simply put a lid on it, brought it to a boil, and then simmered for 25 on the stovetop. It was perfect! No need to bake at all. After simmering, I continued with the recipe as usual. The parm cheese is a perfect addition! Great for leftover ham. I loved it!

Was this review helpful? [ YES ]
4 users found this review helpful